ElsieD

Me too. And welcome to the forum.

Strawberries on white bread sprinkled with sugar.

If you can catch it before the final rise, you should be able to take it out, shape it, replace it and let the machine carry on. I have found that helps a bit.

I gotta ask - when do you sleep?

I'm wondering why you would want to put anything under your pots when cooking unless it's to collect splatter.

I looked up snitzbrot and thought, gee that looks kinda good. And then I saw that figs was an ingredient. Stopped me cold, it did. I hate figs.

My experience is the same. I once had a glass top electric range and hated it. Stuff baked on and was hard to clean. My induction top is a snap to clean. Just soap and water. I the six years I have had it, I have never needed to "scrape" anything. If I do get a spot that is a bit stubborn, Bar Keepers Friend takes care of it.

I'd happily eat it. Looks delicious.

Where are you located? That might have some bearing on any recommendation.

What is the shape of the dough before the machine starts to bake it?

@FauxPas is an excellent enabler!

I wanted the potato book but it was $9.99 on amazon.ca. checked again just now and it's still $9.99. No potato book for me.

@Smithy Loved the virtual tour. Who knew there was such a thing as a banana slicer?

Beautiful!

I don't remember seeing this buffet before. I don't know whether I simply overlooked it or they're relaxing their restrictions a bit. They're still requiring masks, and the customers seem good about abiding by it. @Smithy interesting. The clientele may be wearing masks, but it's still be concerned about the handling of the serving utensils. Maybe I'm just paranoid. Thanks for pictures. I find it interesting to see things being sold that are different from what we see.

Does it need more salt? I've found adding a bit more salt than the recipe calls for helps.

Oh, yeah!

When I was in Newfoundland, I ate them every chance I got. I love them. Maybe @chromedome will chime in.

Is that a take on toutons?

Those sunrise and sunset photos are amazing. Thanks for posting them.

You don't mention them but I like USA pans.

For sandwiches I'll steam the meat but for hash it just gets chopped and heated through with everything else.

That looks great. Can you post a picture of the crumb?

I had been craving some comfort food and decided on corned beef hash but using smoked meat brisket instead of corned beef. Took a trip to Costco the other day for the brisket which is made by Schwart'z, the Montreal emporium of smoked meat. The picture is for @rotuts.